There’s something deeply satisfying about tender, smoky pork belly. Inspired by traditional brisket burnt ends, this version swaps in rich pork belly and pairs it with a refreshing apple pickle for the perfect sweet-savoury balance.
Recipe by: Laura Romeo – Weber Grill Master
Difficulty: Medium
Fuel Type: Gas
Ingredients
For the Pork Belly
- 1 kg pork belly, skin removed and cut into 3×3 cm cubes
- 2 tbsp Weber Pork Rub (or your favourite pork rub)
- 125 ml water
- 2 tbsp honey
For the BBQ Sauce
- ¾ cup tomato sauce
- 3½ tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp chilli powder
For the Crisp Apple Pickle
- 125 ml boiling water
- 2 tbsp white sugar
- ⅛ tsp sea salt
- ¾ cup apple cider vinegar
- 1 Granny Smith apple, julienned
Method
- Season the pork: Toss pork belly cubes in pork rub until evenly coated. Set aside while preparing the barbecue.
- Set up your barbecue: Prepare for indirect very low heat (110°C–130°C). Add soaked wood chips to your smoker box if using.
- Cook the pork: Place pork belly on the barbecue and roast with the lid closed for 2 hours until caramelised.
- Pickle the apple: Combine boiling water, sugar and salt in a bowl. Add vinegar and apple. Ensure the apple is submerged. Let sit for 1–2 hours.
- Make the BBQ sauce: In a small saucepan, combine all sauce ingredients. Simmer for 5 minutes or until slightly thickened.
- Braise the pork: Transfer pork to a dish or foil tray. Add BBQ sauce, honey and enough water to cover three-quarters of the pork. Cover and cook for 2 more hours until tender.
- Glaze and reduce: Remove the cover and cook uncovered for 30–60 minutes until the sauce is thick and sticky.
- Serve: Top the sticky pork belly bites with crisp apple pickle and serve hot.
Serving Suggestion
This dish is perfect as a shared platter for weekend BBQs or special occasions. Serve with crunchy slaw, a cold beer, and good company.
